Delicious Living
  • 1⁄2 cup uncooked millet, rinsed

  • 1 (14-ounce) can light or regular coconut milk
  • 3⁄4 cup unsweetened almond milk
  • 2 tablespoons water

  • 1⁄4 cup finely chopped medjool dates

  • 1 tablespoon honey

  • 3⁄4 teaspoon ground cardamom
  • Dash of sea salt

  • 1 teaspoon vanilla extract

  • 1⁄2 cup pistachios, toasted and chopped

Coconut-Millet Pudding with Cardamom

Lisa Turner | Delicious Living
  • Serves: 4 people

A dairy-free, nutritious version of rice pudding

  1. Combine first 8 ingredients in a medium pot. Bring to a boil, reduce heat, and simmer, covered, for 25–40 minutes, stirring occasionally, until millet is soft and creamy.
  2. Stir in vanilla and sprinkle with pistachios.

PER SERVING: 263 cal, 12g fat (4g mono, 2g poly, 6g sat), 0mg chol, 5g protein, 25g carb, 3g fiber, 58mg sodium

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